Sour Cream Cut-Out Cookies

My daughters and I made these exactly as the recipe stated. We made several dozen, and let me tell you they were gone in days. The texture was amazing… not chewy, not crunchy but not too soft either. I frosted mine with cream cheese frosting and they were to die for. Making them again this week!

Loved them! New favorite cut outs.

The flavor isn’t great. They still puff a bit. Rolled to exactly a quarter inch it took 8-9 minutes.

Without frosting these were just blah. I’m looking for my grandma’s sour cream cookies….these were not it.

I’ve been using this recipe as written, for about 5 years now. I love that it doesn’t have to be chilled and rolling the dough out is a dream. I make dozens ahead of time for a holiday cookie decorating party for children. They freeze well too! Thanks so very much for posting this recipe.

These were easy to make and delicious! I had to leave them in the oven for ten minutes, not 6-9.

I didn’t make any changes except for using a combination of confectioners sugar and flour when I rolled out the dough. These are the moistest sugar cookies I’ve ever eaten. I don’t normally like sugar cookies. But I’ll make these again. Thanks for sharing this one.

Excellent and easy! My favorite drop sugar cookie I make with sour cream so I thought these would also be good…and it is! Thought the dough would be sticky…but was not at all. I did need to add a tad more flour, and added 1 tsp vanilla with the egg. This one’s a keeper!

I added extra egg, 1 tablespoons of baking powder. I never had any sticky dough issue. I mixed in my kitchen aid mixer, might make difference. I use my pasta maker to roll the dough

I added about a tablespoon of Karo Syrup to the frosting. It helps the glaze to dry faster.

So yummy, fast and easy too! Everyone always asks for the recipe. I knead them on a powdered sugar surface though. I found that kneading them with flour, they lose their sweetness. (Thank you BCOLLINS1, for that tip.) I’ve made these about a dozen times in the last 12 mo. and will be making them this Thur. for a Halloween party!

I’ve finally found a good cutout recipe! I followed it exactly and had no problems with sticky dough. I used a mixture of flour and powered sugar to roll them out. They came out perfect! Thank you for sharing!!

Mine came out perfect! I did chill them for a few hours based on the comments. I rolled them out with flour and they weren’t sticky at all. I had to bake them quite a bit longer than directed before the edges started to turn golden, but I think that’s just my oven. They do taste bland, but I plan to ice them. They taste exactly like the sour cream cut outs I grew up on!!!!

I wanted to thank the person who posted this recipe. I always make dozens of cut cookies every holiday season, and this is by far the easiest to make (in my Cuisinart), roll out and cook that I’ve ever found. I love that I don’t have to chill the dough in the refrigerator. And, they taste great. I don’t change a thing. Kudos to the cook!

Made these about a week ago. I always chill my doughs so when I got it out and it was a little sticky I added about 1/4 c of flour and they came out perfect. They are still soft after a week and are a hit with my kids. Just cut them out and baked…no frosting and everyone loved them. Next time will sprinkle with sugar or little decorations or ice maybe but we liked the flavor fine. May try some almond extract with the vanilla too.

These have a decent flavor and rolled out nicely, however, even though I rolled out the dough (chilled) to 1/2″ they broke apart when i took them off the pan. I tried smaller cut outs and large same result. I also tried it with and without a Silpat same result. I’ll try others before I come back to this one

We tried making Easter cut-outs, but ended up making a different recipe after the first set of these came out of the oven.

Soft yet crisp on the edges. I would add 1/2cup more sugar if you are keeping them plain. I also added vanilla extract and a pinch of allspice for more flavor.

This was my first time making these and they are absolutely wonderful! I read the reviews and I was worried they would turn out “bland” tasting so I added 1 tsp vanilla extract to be safe. The only bad thing about this recipe was the dough was very sticky for me, so I would recommend refrigerating the dough for at least a few hours. I used confectionery sugar to make mine more manageable, it worked great! I took mine out of the oven after 8 minutes. I am so happy with how these turned out! Thanks so much RB5899!

I made these cutouts last year for christmas and they were a huge hit. I made the dough the day before and refrigerated it over night. I only take out enough dough for one batch at a time. To make things easier I roll the dough out on parchment paper before cutting the cookies out. I bake them on the parchment paper on an airbake cookie sheet. They turn out soft and delicious!

i usually make these around the holidays. for extra flavor i add either vanilla or lemon extract. i then use canned vanilla frosting to decorate. everyone always raves about these cookies